Skip to content

A Century of Seafood

Not even 10 years old when my parents treated me to my first meal at Gaido’s, the famous restaurant on…

Look What's Cookin' in Port A!

My annual summer vacations to Port Aransas consist of two things: beach-bumming and restaurant-hopping, and I’m not sure which I…

2014 Texas Crab Festival

Celebrate Mom this Mother’s Day weekend at the Texas Crab Festival, which takes place May 9-11 at Crystal Beach on…

Fried and True

The woman at the next table whispered something to me. “Anchovy paste,” she said.

Baja–Style Fish Tacos

Fresh fish can be used in this recipe, but commercially available frozen fish is so appropriate that using fresh is…

Cactus Shrimp with Cactus-Lime-Butter Sauce

This spectacular dish from Jay’s Mesteña (offered in the restaurant as a special) features a brilliant fuschia sauce with a…

Smoked Mint Bass Fillets

This recipe involves applying both a paste and a “mop,” but most of the work is done the night before.…

Smoked Shrimp

From Galveston's Tremont Hotel, prepared by Executive Chef John Watt.

Smoked Amberjack

Use a barrel-shaped barbecue smoker with adjustable shelves and a pan for liquid. Serve the fish warm or at room…

Brennan's Grilled Mako Shark

From Brennan's of Houston, prepared by owners Alex Brennan-Martin and Dice Brennan with cooperation of Chef Carl.

Crawfish (or Shrimp) Étouffée

When Cajun cooks exchange recipes, you often hear, "First, you make a roux." A cooked mixture of oil and flour…
Back to top